GLUTEN-FREE TOMATO, BEETROOT AND CARROT CRACKERS

These crackers are THE game changer when it comes to going gluten-free. If anyone says to me, ‘I could never quit bread’ or ‘I’m a jacobs-aholic’ or ‘healthy snacks aren’t delicious’ then I say ‘put this cracker in your mouth’ and all previous statements are instantly proven pure tosh.

These crunchy, munchy little rectangles are made completely grain and gluten-free by using the wonder of vegetables (big surprise there right) and a combination of blitzed up nuts and seeds. No high fat frying, no crazy preservatives or weirdly named ingredients, just the saintly, nutrient and protein packed good stuff.

Gluten-free paleo cracker breads

Having tried a couple of recipes, this one seems to produce the crunchiest of crackers, which are heaven in your mouth when teamed up with some vegan cashew cheese, chai spiced almond butter or kale pesto. Or avocado. (Sorry, I tried to hold it in but I can’t help it, I think I have avocado tourettes)

Gluten-free paleo cracker breads
GLUTEN-FREE TOMATO, BEET AND CARROT CRACKERS
Print Recipe
Healthy and gluten-free vegan crackers
Servings Prep Time
30 crackers 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
30 crackers 20 minutes
Cook Time
20-30 minutes
Gluten-free paleo cracker breads
GLUTEN-FREE TOMATO, BEET AND CARROT CRACKERS
Print Recipe
Healthy and gluten-free vegan crackers
Servings Prep Time
30 crackers 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
30 crackers 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: crackers
Instructions
  1. Preheat your oven to 190 degrees
  2. Whizz up all of the nuts and seeds in your blender for a couple of minutes until they're all broken up and starting to look a little bit powdery. Don't go too far, we aren't making nut butter this time.
  3. Empty out into a bowl and set to one side. Then blitz up the wet stuff for a couple of minutes in the blender - so the tomatoes, carrot, beetroot and tomato puree and herbs and seasoning.
  4. Then combine everything together, either back in the blender or just with your hands if you want to get messy!
  5. Once it's all combined well you should have one, dough like ball. Divide into 4 and place each quarter on a large flat baking try lined with baking paper (I only have 2 trays, so I did mine in 2 batches). Take another piece of baking paper, place it over the top and the roll out your dough until it's about 1/2 cm thick.
  6. Remove the top piece of paper and cut around the edges of your dough to make a nice neat rectangle, then divide that evenly into rectangles by scoring through the dough to determine the size and shape of your crackers.
  7. Bake for about 25 minutes, checking to make sure the edges don't get too burnt. Once you are happy that they're cooked through, whip them out of the oven and on to a cooling rack so that they can crisp up a bit. Then carefully break apart in individual crackers.
  8. Repeat with the rest of the dough until you have a mountain of delicious crackers! Then enjoy topped with anything you fancy!
  9. Post your creations on Instagram and tag @life.in.full.colour so I can see your beautiful crackers 🙂
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